Salsa Verde
Serves 10

1 cup parsley leaves
1 cup chervil leaves
½ cup tarragon
¼ cup minced chives
1 tsp lemon zest
1 yellow onion
3 cloves garlic
2 tbsp salted capers
1 tbsp red wine vinegar
Kosher salt
Black pepper
¾ cup Extra virgin olive oil

Directions

First soak the capers in cold water to remove the extra salt, and then fine brunoise the yellow onion an season with a pinch of salt and macerate with the red wine vinegar. After washing and picking the herbs, be sure they are dry before coarsely chopping them. Place in a mixing bowl adding each herb after it is chopped; with a micro plane zest 1 lemon into the bowl then micro plane the garlic as well. Squeeze the vinegar from the brunoise onions and add to the herb mixture being sure to mix well. Season with salt and fresh ground black pepper, then add the olive oil to cover about ½ cup if you want it looser add more oil. Finish seasoning to taste I more acid is need add some lemon juice and let rest for 1 hour before serving so the flavor develops.